Description
Recreate the restaurant experience at home with this Indulgent Chicken Madeira—a Cheesecake Factory copycat! Featuring tender chicken, a rich Madeira wine sauce, sautéed mushrooms, and melty mozzarella, this dish is an irresistible gourmet delight.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 1 small onion (or 1/2 medium), finely diced
- 2 garlic cloves, minced
- 2 cups Madeira wine
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 pound asparagus, trimmed
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley (optional)
Instructions
- Tenderize the Chicken
- Slice each chicken breast in half lengthwise.
- Place them between plastic wrap and pound to about 1/4-inch thickness.
- Season with salt and pepper.
- Golden Perfection
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side until golden brown. Set aside.
- Sauté the Vegetables
- Add the remaining oil and butter to the pan.
- Cook mushrooms and onions for about 5 minutes until softened.
- Stir in minced garlic for the last minute.
- Create the Signature Sauce
- Pour in the Madeira wine and deglaze the pan by scraping up browned bits.
- Boil for 5-7 minutes until the wine reduces by half.
- Add beef broth and simmer for another 8-10 minutes to reduce further.
- Stir in heavy cream and cook for 2-3 minutes until thickened.
- Prepare the Asparagus
- Bring a pot of salted water to a boil.
- Blanch asparagus for 2-3 minutes until bright green and crisp-tender. Drain well.
- Assemble and Broil
- Return the chicken to the pan, coating it in the sauce.
- Arrange asparagus on top and sprinkle mozzarella cheese over everything.
- Broil for 2-3 minutes until the cheese melts and turns golden.
- Garnish and Serve
- Sprinkle with fresh parsley and serve hot with mashed potatoes, pasta, or crusty bread.
Notes
- Substitute white wine if you don’t have Madeira.
- For extra depth, use gruyère instead of mozzarella.
- Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Broil
- Cuisine: American